Development and physicochemical properties of cookies incorporated with date seed powder

Abstract

The approach of this study is to develop high fiber cookies with a new source of fiber. In this research, date seed powder (DSP) which contains high fiber content was incorporated into cookies with different percentages which were 0% (control), 10%, 20%, 30% and 40%. Samples from each formulation were analyzed for physical properties ( color, texture and spread ratio), chemical properties (moisture, protein, crude fat, ash, crude fiber and carbohydrate) and also sensory evaluation (color, aroma, taste, texture and overall acceptance). Overall, the results showed that the presence of DSP influenced the characteristics of cookies. From the results obtained, the physical properties showed that the value of texture (hardness) and spread ratio of cookies were inversely proportional to the percentage of DSP incorporated in cookies. The chemical properties of cookies showed that the percentage of moisture, ash and crude fiber were directly proportional to the percentage of DSP incorporated while the other properties (protein, crude fat and carbohydrate) were inversely proportional to the percentage of DSP incorporated. However, the chemical analysis showed no significant difference among the samples except for crude fiber content. For sensory evaluation, the results showed that the 10% DSP incorporated cookie was the most accepted overall.